Oh my dear friends… this is the kind of cake that carries stories.

The kind that reminds you of holidays, family gatherings, and quiet afternoons with tea poured into your favorite cup. This Rich & Moist Coconut and Mixed Fruit Traditional Cake is deeply comforting, beautifully textured, and full of warmth.

The sweetness of plump dried fruit.
The delicate chew of coconut.
The buttery, tender crumb.

It’s simple. It’s nostalgic. And it feels like something your grandmother would proudly serve on a lace-covered table.

This is not a flashy cake. It’s better. It’s dependable, flavorful, and perfect year-round — especially during the holidays or cooler months when cozy baking calls your name.

If you love traditional bakes with depth and texture, you’re going to fall for this one. And don’t forget to subscribe to my email list for more heritage-inspired recipes straight from my kitchen to yours.

Let’s bake something timeless.

Overview of Rich & Moist Coconut and Mixed Fruit Traditional Cake

This cake is:

• Buttery and tender
• Packed with mixed dried fruit
• Moist from yogurt or sour cream
• Gently sweet
• Perfect for tea time or celebrations
• Easy to prepare

What Makes This Cake Special?

The magic lies in balance.

The coconut adds a soft chew and tropical warmth. The dried fruits bring bursts of sweetness. The yogurt keeps the crumb incredibly moist. And tossing the fruit in flour ensures it doesn’t sink — a small trick that makes a big difference.

This cake feels festive without being heavy.

Full Ingredient List (Serves 10–12 Slices)

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Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon coconut extract (optional but recommended)
• ½ cup (120g) plain yogurt or sour cream

Add-Ins

• 1 cup mixed dried fruit (raisins, sultanas, chopped dried apricots, cranberries)
• ¾ cup desiccated coconut
• 2 tablespoons flour (for tossing fruit)
• ¼ cup chopped almonds or walnuts (optional)

Ingredient Tips for the Best Results

Use Room Temperature Eggs

They incorporate more smoothly and create better structure.

Toss Fruit in Flour

This prevents sinking during baking.

Yogurt vs Sour Cream

Both work beautifully. Yogurt gives a lighter tang. Sour cream adds richness.

Coconut Extract

Optional, but it enhances the coconut aroma.

Tools You’ll Need

• 8-inch round cake pan or 9×5 loaf pan
• Electric mixer
• Mixing bowls
• Spatula
• Cooling rack

How to Make Rich & Moist Coconut and Mixed Fruit Traditional Cake

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).

Grease and line your cake pan with parchment paper.

Step 2: Prepare the Fruit

In a bowl, toss mixed dried fruit with 2 tablespoons flour.

Set aside.

Step 3: Mix Dry Ingredients

In another bowl, whisk:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 4: Cream Butter & Sugar

Beat softened butter and brown sugar until light and fluffy (3–4 minutes).

This step builds air into the batter for softness.

Step 5: Add Eggs & Extracts

Add eggs one at a time.

Beat well after each addition.

Mix in vanilla and coconut extract.

Step 6: Add Yogurt

Stir in yogurt or sour cream.

The batter will become creamy and smooth.

Step 7: Combine Dry & Wet

Gradually add dry ingredients to wet mixture.

Mix gently until just combined.

Do not overmix.

Step 8: Fold in Coconut & Fruit

Fold in:

• Desiccated coconut
• Floured dried fruit
• Nuts (if using)

The batter will be thick and textured.

Step 9: Bake

Transfer batter into prepared pan.

Bake for 45–55 minutes.

If browning too quickly, tent with foil.

Toothpick should come out clean.

Step 10: Cool

Let cool in pan 15 minutes.

Transfer to rack to cool completely.

Slice and enjoy.

What to Serve with Coconut and Mixed Fruit Cake

• Freshly brewed tea
• Black coffee
• Vanilla custard
• Light glaze drizzle
• Whipped cream

It’s perfect for afternoon gatherings or holiday tables.

Tips for Making It Perfect

• Don’t skip lining the pan
• Measure flour properly (spoon & level)
• Let cake cool fully before slicing
• For deeper flavor, soak fruit in orange juice for 30 minutes before baking

Storage Instructions

Room Temperature:
Store in airtight container for 3 days.

Refrigerator:
Up to 6 days.

Freezer:
Wrap tightly and freeze up to 2 months.

Nutritional Information (Per Slice – 12 Slices)

Nutrient	Amount
Calories	310
Carbohydrates	40g
Sugar	22g
Fat	14g
Protein	5g
Fiber	2g
Sodium	140mg

Frequently Asked Questions

Can I use fresh fruit?
Not recommended — dried fruit works best.

Can I make it dairy-free?
Yes, use plant-based butter and coconut yogurt.

Can I reduce sugar?
You can reduce by 2 tablespoons.

Can I add spices?
Cinnamon or nutmeg adds warmth.

Related Recipes You’ll Love

• Date & Walnut Loaf Cake
https://poulef.com/date-walnut-loaf-cake

• Maple Pumpkin Cookies
https://poulef.com/maple-pumpkin-cookies

• Cinnamon Roll Muffins
https://poulef.com/cinnamon-roll-muffins

• Lemon Ricotta Cake
https://poulef.com/limoncello-ricotta-layer-cake

• Soft Butter Lemon Cupcakes
https://poulef.com/soft-butter-lemon-cupcakes

Interactive Pinterest Section

Save this Rich & Moist Coconut and Mixed Fruit Traditional Cake to your baking board:

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Tell me:

• Did you soak your fruit?
• Did you add nuts?
• Holiday bake or weekend treat?

Tag me so I can admire your beautiful cakes!

Nutritional Breakdown Table

Serving Size	1 Slice
Calories	310
Protein	5g
Carbohydrates	40g
Sugar	22g
Fat	14g
Saturated Fat	8g
Fiber	2g
Sodium	140mg

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